Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose-Reference-Cited by-同舟云学术

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Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose

Published:2024-10 Issue: Volume:61 Page:104946
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Meng Yang,Wang Xueqi,Mu Yunjuan,Zhao Maozhen,Liu Yujia,Yi Huaxi,Zhang Lanwei,Zhang Zhe^ORCID

Funder

Shandong Province Natural Science Foundation

Qingdao Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Reference71 articles.

1. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation;Amarasinghe;Food Science and Nutrition,2018

2. Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats;Bhattacharya;Food and Chemical Toxicology,2013

3. Food fermentations: Microorganisms with technological beneficial use;Bourdichon;International Journal of Food Microbiology,2012

4. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities;Cardoso;Food Research International,2020

5. Taurine and oxidative stress in retinal health and disease;Castelli;CNS Neuroscience and Therapeutics,2021

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